Soy Ice Cream Sandwich
Soy Milk Ice Cream, Roasted Kinako Cookie, Soy Sauce Caramel
Pastry Chef Janice Sung of Figure Eight | New York
Adapted by StarChefs | March 2025 | Photo: Will Blunt
INGREDIENTS
Roasted Kinako Cookie:
Yield: 6 half trays
750 grams all-purpose flour
150 grams roasted soybean powder
42 grams cornstarch
30 grams kosher salt
18 grams baking soda
6 grams baking powder
930 grams dark brown sugar
150 grams granulated sugar
600 grams grapeseed oil
300 grams whole eggs
Soy Milk:
Yield: 6 quarts
500 grams soybeans, rinsed
Soy Milk Ice Cream:
Yield: 1 quart
496 grams dairy-free heavy cream
170 grams granulated sugar
50 grams glucose
6 grams kosher salt
2 grams xanthan gum
Soy Sauce Caramel:
Yield: 1 pint
482 grams coconut milk
350 grams dark brown sugar
50 grams tamari
METHOD
For the Roasted Kinako Cookie:
Heat oven to 350°F. In a mixing bowl, combine flour, soybean powder, cornstarch, salt, baking soda, and baking powder. Set aside. In a separate mixing bowl, whisk together sugars and oil. Add egg and whisk until mixture is fully incorporated. Slowly incorporate flour mixture into egg mixture until dough comes together. Transfer 500 grams of the batter to a parchment-lined sheet tray. Using an offset spatula, evenly distribute across sheet tray. Bake 10 minutes. The cookies should be soft in the middle, but set on the edges. Let cool.
For the Soy Milk:
In a mixing bowl, combine soybeans and 1 kilogram water. Let soak overnight. The next day, strain mixture. Transfer to a Vitamix Commercial blender and blend on high speed until smooth. Transfer mixture to a rondeau over medium-high heat. Cook until mixture reaches 212°F, whisking occasionally and removing any foam that rises to the surface. Pass mixture through a cheesecloth into a perforated hotel pan. Let cool. Transfer to an airtight container and refrigerate.
For the Soy Milk Ice Cream:
In a pot over medium-high heat, combine cream, sugar, glucose, and salt. Whisk in xantham gum. Once well combined, add 496 grams Soy Milk. Using a Vitamix Commercial immersion blender, combine mixture until smooth. Cover and refrigerate overnight. The next day, process mixture in an ice cream machine according to the manufacturer’s instructions. Transfer to a nonreactive container and freeze.
For the Soy Sauce Caramel:
In a large pot over medium heat, combine coconut milk and sugar. Cook until mixture reaches 225°F. Remove from heat and whisk in tamari. Let cool, then transfer to an airtight container and refrigerate.
To Assemble and Serve:
Place 1 Roasted Kinako Cookie on a serving plate. Top with 1 scoop Soy Milk Ice Cream followed by 1 Roasted Kinako Cookie. Drizzle with Soy Sauce Caramel.
